Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

Shah, A.K.M. Azad; Ogasawara, Masashi; Egi, Makoto et al.

Food Chemistry, 2010, 122(1), 249-253

Permalink : https://hdl.handle.net/2115/44663

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URI	https://hdl.handle.net/2115/44663
タイトル	Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet
著者	Shah, A.K.M. Azad ; Ogasawara, Masashi ; Egi, Makoto ; Kurihara, Hideyuki ; Takahashi, Koretaro
著者名 Shah, A.K.M. Azad
著者名 Ogasawara, Masashi
著者名 Egi, Makoto
e-Rad_Researcher 40234570 著者名 Kurihara, Hideyuki
e-Rad_Researcher 90125328 著者名 Takahashi, Koretaro
言語	英語
キーワード	Herring
	taste
	kokumi
	creatine
	creatinine
	sensory evaluation
発行日	2010-09
出版者	Elsevier
収録物名	Food Chemistry
巻(号)	122(1)
ページ	249-253
抄録	Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P < 0.05) enhanced the soup flavour characters such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by sensory perception. Results from instrumental analyses showed that the kokumi flavour enhancers in dried herring fillet were creatine and creatinine.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
PISSN	0308-8146
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.foodchem.2010.02.072